Originating in Scotland – thus the name – the Scotch egg consists of a whole soft or hard-boiled egg wrapped in sausage meat and coated in bread crumbs before being baked or deep-fried. Sounds downright delicious, right? Well, there’s a reason that it’s a popular picnic food in the United Kingdom, often packaged for sale in supermarkets, corner shops, and gas service stations.
In the U.S., many British-style pubs serve Scotch eggs as a European delicacy with dipping sauces, such as ranch dressing, hot mustard, and even hot sauce. But, did you know that you can easily make your very own Scotch Eggs from the comfort of your apartment home – and just in time for the first rounds of NFL play-offs? Check out this recipe from Bon Appétit below!
• 6 large eggs
• 1 cup all-purpose flour
• 1 cup finely crushed corn flakes
• 7 ounces (¾ cup) fresh breakfast sausage, casings removed if necessary
• Vegetable oil
• Kosher salt, freshly ground pepper
1. Place 4 eggs in a small saucepan. Add cold water to cover. Bring to a boil, and then remove from heat, cover, and let stand for 3 minutes. Carefully drain, then fill the pan with ice water to cool eggs. Gently crack shells and carefully peel under cold running water. Place eggs in a bowl of cold water, and cover and chill until cold.
2. Place flour in a wide shallow bowl and crushed corn flakes in another wide shallow bowl. Divide sausage into 4 equal portions. Pat 1 portion of sausage into a thin patty over the length of your palm. Lay 1 soft-boiled egg on top of sausage and wrap sausage around the egg, sealing to completely enclose. Repeat with remaining sausage and eggs.
3. Whisk the remaining 2 eggs in a medium bowl to blend. Working gently with 1 sausage-wrapped egg at a time, dip eggs into the flour, shaking off excess, then coat in egg wash. Roll in corn flakes to coat.
4. Attach a deep-fry thermometer to the side of a large heavy pot. Pour in oil to a depth of 2” and heat over medium heat to 375°. Fry eggs, turning occasionally and maintaining oil temperature of 350 degrees F until sausage is cooked through and breading is golden brown and crisp, 5–6 minutes. Use a slotted spoon to transfer eggs to paper towels to drain. Season lightly with salt and pepper. Serve warm with mustard.
Mix-up something scrumptious tonight with this special recipe provided to you by The Heights at La Salle Apartments in Durham, North Carolina, and put our updated, fully equipped kitchens to good use!